Green Beans with Bacon Mushroom Sauce

I originally posted these Green Beans with Bacon on Real Housemoms where I am a contributor.

Roasted Green Beans with Bacon on your table in 20 minutes!

These Roasted Green Beans with Bacon Mushroom Sauce are easy enough for every day but delicious enough for special occasions (like Thanksgiving!)! If you are looking for an incredible alternative to green bean casserole or simply want the BEST green beans recipe, this is it!

They are all sooooo good and will make you fall in love with green beans all over again! I am pretty confident these Roasted Green Beans with Bacon are going to become a year-round favorite dinner side, favorite side to impress company and favorite side when you simply crave flavorful fresh, tender crisp roasted green beans!

HOW TO PICK FRESH GREEN BEANS

The star of this Roasted Green Beans with Bacon recipe are the green beans, so it is important to know know how to select the best fresh green beans.

You want to select green beans that are bright green

Avoid green beans with blemishes or brown spots.

Choose green beans that are firm and not limp.

Look for green beans that are similar in size so they cook evenly.

HOW TO STORE GREEN BEANS

Green beans are an easy vegetable to store – no pre-chopping or storing in water, simply store fresh, UNWASHED green beans in a in a plastic bag in the crisper drawer of your refrigerator for up to 1 week

HOW DO I PREP GREEN BEANS?

Fresh green beans should not be washed before they are stored, so the first time you wash them will be right before roasting. Rinse beans in cold water, then trim off both ends. I recommend leaving the beans whole for extra sweetness and crispness.

What Bacon is Best?

Roasted Green Beans with Bacon is best with thick-cut centered bacon. Its thick, meaty texture holds up in the mushroom sauce without getting lost. You can make your bacon up to 3 days in advance and store it in an airtight container in the refrigerator.

How to make Green Beans with Bacon

Season Beans. The Green Beans themselves are infused with tons of flavor by first tossing them with olive oil, salt, garlic, and onion powder and then roasting until desired crisp tenderness, about 12-15 minutes.

Cook Bacon. While the beans are roasting we make the bacon and mushroom sauce – which means there is no extra time added to the recipe!

Make Bacon Mushroom Sauce. While the green beans are roasting, you create your delectable Creamy Bacon Mushroom Sauce that is infused with everything aromatic and wonderfully delicious – crispy bacon, shallots, garlic, oregano, thyme and splashes of Dijon and balsamic.

The sauce is further delishified with freshly grated Parmesan Cheese and cream to create a silky sauce bursting with an explosion of Y-U-M you will crave for days.

Because it has bacon.

And Parmesan.

And cremini mushrooms!

Add bacon and sauce to beans. Now the fun part! Add Green Beans to a large serving bowl and top with Cremini Bacon Mushroom Sauce. Sprinkle with more bacon, Parmesan cheese and toasted pine nuts and you have a new year-round side that will make your taste buds giddy. And your family. And your guests. And even grandma.

TIPS FOR ROASTED GREEN BEANS WITH BACON

Oven Roasted Green Beans with Bacon are easy to make, but here are a few helpful tips:

Use foil. I recommend lining your baking tray with foil for easy cleanup. If you don’t have foil, you can roast directly on the baking sheet but I would avoid parchment paper as it doesn’t encourage the caramelization process.

Dry green beans well. After you rinse your green beans, take care to dry them very well- a salad spinner works great for this. If your beans are wet, they will steam instead of roast.

Spread apart. Make sure your green beans are not touching on the baking sheet so they will caramelize and not steam. If your beans are touching or overlapping, divide them between two baking sheets.

Don’t overcook: Roast green beans for approximately 12-15 minutes or just until crisp tender. Don’t overcook your beans – no one likes mushy beans! It is better to under cook your beans than overcook them.

Use cremini mushrooms. I chose to use cremini mushrooms because they are more mature than white mushrooms which means they boast a more developed flavor and are firmer so they stand up better when simmered. And these Green Beans will stand up to even your toughest critics.

Make Ahead GREEN BEANS with bacon

Roasted Green Beans are best served hot and fresh out of the oven, so I suggest preparing them but not baking them in advance.

You can prepare your green beans by tossing with olive oil and seasonings, spreading out on the baking sheet, covering tightly with plastic wrap and refrigerating. You can prepare the bacon and mushroom sauce up to 2 days in advance and store in an airtight container.

When ready to serve, simply roast the beans, and reheat the sauce on the stove with some added cream or broth, as it will have thickened in the refrigerator.

How to store Roasted Green Beans with Bacon

Roasted Green Beans with Bacon should be stored in an airtight container in the refrigerator for 3 to 4 days. I recommend storing the green beans and the mushroom sauce separately if you expect leftovers, that way you can heat your beans back up in the oven.

To reheat green beans without sauce, spread beans in an even layer on a baking sheet. Bake beans at 400 degrees for approximately 4 minutes until warmed through.

Pin it to your THANKSGIVING, SIDES or VEGGIES Board to SAVE for later!

Roasted Green Beans with Bacon Mushroom Sauce - these beans are amazing! wonderfully flavorful, crisp tender and the silky Cremini Bacon Mushroom Sauce is out of this world! If you are looking for an alternative to green bean casserole, this is it!

Roast, stirring once halfway through for 12-15 minutes or until they reach desired tender crispness.

Meanwhile, prepare Cremini Bacon Mushroom Sauce by adding bacon to a large skillet and cooking until crisp. Remove bacon to a paper towel-lined plate and crumble when cooled. Do not clean pan.

Heat one tablespoon olive oil along with remaining bacon grease to medium heat. Add mushrooms and saute for 5 minutes or until golden. Add shallot and garlic and saute 1 additional minute.

Whisk cornstarch with chicken broth and add to pan along with oregano, thyme, Dijon and balsamic vinegar. Bring to a boil then reduce to a simmer for 2 minutes.

Add heavy cream and continue to simmer until thickened to desired consistency. Stir in Parmesan cheese until smooth. Stir in half of the crumbled bacon. Season with salt and pepper to taste. Add additional chicken broth/cream if sauce becomes too thick.

Add Green Beans to a large serving bowl and top with Cremini Bacon Mushroom Sauce. Garnish with remaining bacon, additional Parmesan cheese and optional pine nuts.

Thank you so much for making my recipes Natalie, I love hearing you are enjoying them! I’m so glad you had a chance to make the Butternut Risotto and loved it – yay! It is one of my favs! I hope your family loves these Green Beans too! Happy Thanksgiving!

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